Herb Marinated Swordfish Recipes

GRILLED SWORDFISH WITH HERB MARINADE

Steps:

• Rinse swordfish and pat dry.
• Pluck rosemary and thyme leaves and finely chop.
• Peel garlic and also finely chop. Mix herbs with garlic and olive oil and marinate fish, covered, for about 4 hours in refrigerator. Season with sea salt and pepper and cook fish on grill about 3-4 minutes, brushing with marinade.

HERB-MARINATED SWORDFISH

Steps:

• Heat a large nonstick skillet over medium-low. Rub 1 tablespoon of the oil all over the swordfish and season with salt. Add to skillet and cook until golden underneath, about 5 minutes. Flip and cook until golden underneath and medium throughout (flesh should be opaque, firm and flaky), about 5 minutes longer. Transfer fish to a shallow baking dish.
• To the skillet, add the remaining oil and the capers, and cook over medium-low, stirring occasionally, until capers are sizzling vigorously but not browned, about 2 minutes. Remove from heat and stir in caper brine, lemon juice, pepper, parsley and chives. Pour the caper-herb oil over the fish. Let marinate at room temperature, turning once or twice and occasionally spooning the caper oil over the fish, for 15 minutes.
• Divide fish among plates and drizzle with some of the caper oil. Serve warm or at room temperature, with lemon wedges and crusty bread.

HERB-MARINATED GRILLED SWORDFISH

Steps:

• Whisk olive oil, lemon juice, soy sauce, parsley, garlic, dill, and pepper together in a large glass or ceramic bowl. Add swordfish and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 4 hours; the longer you marinate the fish, the stronger the flavor will be.
• When ready to cook, preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove swordfish from the marinade and shake off excess. Discard the remaining marinade.
• Cook swordfish on the preheated grill until fish is tender and flakes easily with a fork, about 4 minutes per side. Swordfish cooks very quickly and your grill will flare up with this marinade!

LEMON HERB SWORDFISH STEAKS

Steps:

• Thaw fish, if frozen. Place fish in a resealable plastic bag set in a shallow dish.
• In a small bowl combine parsley, chicken broth, lemon peel, lemon juice, rosemary, olive oil, shallot, tarragon, salt and garlic.
• Pour marinade over fish. Seal bag. (If doing OAMC, you would freeze at this point.).
• Marinate at room temperature for 30 minutes.
• Drain fish, reserving marinade. Grill fish on the greased rack of an uncovered grill directly over medium coals for 5 minutes, brushing once with the marinade.
• Turn fish and grill 3-7 minutes more until fish flakes easily with a fork. Discard any remaining marinade.

SWORDFISH WITH HERB SAUCE

Steps:

• Combine mayonnaise, lemon juice, garlic, basil, thyme, tarragon and dill in a small bowl. Season with salt and pepper. (Herb sauce can be prepared 2 days ahead. Cover and refrigerate.)
• Butter 8-inch square baking dish. Spread each side of swordfish steaks with 1 tablespoon herb sauce. Place in prepared dish and chill 30 minutes.
• Preheat oven to 400°F. Pour wine over swordfish. Bake until fish is just cooked through, about 17 minutes. Transfer to plates. Serve, passing remaining herb sauce separately.